Jalapeno and Cream Cheese Corn Dip Recipe | Wind & Willow
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Jalapeno Jack Cheesy Corn


1 Jalapeno Jack Cheeseball & Appetizer Mix
8 oz cream cheese, cubed
1/3 cup heavy cream
1/4 cup butter
2 cans corn, drained


1. Preheat oven to 400 degrees. 

2. Stir Cheeseball Mix (reserve topping for later), cream cheese, heavy cream, and butter in a saucepan over low heat.

3. Cook, stirring frequently until the cheese has melted completely and the sauce is smooth, for about 5 minutes.

4. Stir corn into the sauce.

5. Pour corn mixture into a 8x8 baking dish and sprinkle with Topping packet. 

6. Bake for 30 minutes until bubbling. Serve warm!


Grilling Directions: Layer all ingredients in a foil pan starting with the corn, cream cheese, butter, and Jalapeño Jack Mix (reserve topping for later). Place pan directly on the grill and cook on low for 30 minutes, stirring halfway through. After stirring mixture sprinkle with the Topping Packet. Best served warm!